Honey semifreddo

Honey semifreddo

Honey semifreddo

Treat your loved ones to a delicious dessert free of refined sugar with this Italian-inspired recipe. This creamy semifreddo is easy to make with only three ingredients and gets its natural sweetness from honey. Its soft, velvety texture and rich honey flavor are sure to impress everyone.

Ingredients

  • 1 large egg
  • 4 egg yolks
  • 100 g honey
  • 350 mL whipping cream
  • 1 tbsp honey

Directions

    1
  • Step 1: Add the egg, egg yolks and honey to the Kitchen machine bowl, attach the whisk and start the device on speed 3 for 2 minutes. Switch to speed 8 and continue mixing for 3 minutes until foamy.
  • 2
  • Step 2: Transfer the whisked yolk mixture to a metal or heat-resistant glass bowl and cook in a double boiler over medium low heat while continuously stirring for about 10 minutes until thickened. Set aside to cool. Tip: Be careful not to overcook the yolk mixture to prevent coagulation. If you have a kitchen thermometer, heat the mixture until it reaches 74°C.
  • 3
  • Step 3: Add the whipping cream to the clean Kitchen machine bowl, attach the whisk and start the device on speed 3 for 2 minutes. Switch to speed 8 and continue mixing for 3 minutes or until the whipping cream becomes thick.
  • 4
  • Step 4: Use a spatula to gently fold the whipped cream into the cooled yolk mixture. Pour the mixture into the loaf tin lined with cling foil and wrap carefully. Place it in the freezer for about 8 hours or best overnight. Tip: Folding the whipped cream gradually will ensure that each part is well incorporated without deflating the foam. Overmixing will cause deflation and semifreddo will seem hard and dense.
  • 5
  • Step 5: Once cooled, invert the semifreddo onto a chilled serving plate, drizzle it with honey and serve garnished with some honeycomb, fresh fruit or fruit powder.
  • Chef’s tip: Use room-temperature eggs for best results. Serve the semifreddo immediately as it can melt easily.
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Honey semifreddo

What you need

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